How To make Spiced Grapefruit Upside Down Cake's Videos
How to Make Upside-Down Citrus Cake | Valerie Bertinelli
Watch Valerie Bertinelli show you how to make an easy upside-down cake with grapefruit and oranges.
Rae and Stacy's Grapefruit Cake!
Mother/Daughter cooking video
How To Make Blood Orange Olive Oil Cake With Claire Saffitz (1 Mil Special) | Dessert Person
How To Make Blood Orange Olive Oil Cake With Claire Saffitz (1 Mil Special) | Dessert Person This episode is all about covers — Claire shows you how to make the gorgeous cover star of Dessert Person, AND debuts the cover of her NEW book, What’s for Dessert!!!!!
The book is out Nov. 8 and is available for preorder now through this link:
What’s for Dessert is a whole-hearted celebration of sweet flavors featuring over 100 recipes for all kinds of desserts from chilled and frozen desserts to those made on the stovetop and in the oven. What they all have in common is a streamlined approach and a new-classic feel. Preorder your copy now!!!
#Cake #ClaireSaffitz #Dessert
Blood Orange and Olive Oil Upside-Down Cake Special Equipment: 10-inch springform pan, stand or hand mixer
Extra-virgin olive oil for the pan 4-medium blood oranges (about 1 1/2 lb / 680g) 1 1/3 cups sugar (9.3 oz / 263g) 1 1/3 cups cake flour (5.5 oz / 156g) 1/2 cup semolina flour (2.8 oz / 82g) 2 teaspoons baking powder (0.28 oz / 8g) 1/2 teaspoon Diamond Crystal kosher salt 3 tablespoons Grand Marnier (1.5 oz / 43g) 1 tablespoon finely grated orange zest 1 teaspoon orange blossom water or vanilla extract 3 large eggs (5.3 oz / 150g) 1 1/4 cups extra-virgin olive oil (9.9 oz / 280g) Plain whole-milk yogurt, lightly sweetened for serving
Video Breakdown 0:00 Start 0:01 How To Make Blood Orange and Olive Oil Upside-Down Cake
Find Dessert Person Online: Claire Saffitz on Instagram: Dessert Person Merchandise:
Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka
Video Series: Producer/Director/Camera: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Hal McFall
Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar
The Hollywood Brown Derby Grapefruit Cake Recipe
Learn how to make the best brown derby grapefruit cake! Brown derby grapefruit cake is so easy to make and is so delicious!
Ingredients- For the cake- 1 1/2 cups cake flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/4 cup water 1/4 cup oil 3 eggs 1/2 teaspoon grapefruit zest 1 tablespoon grapefruit juice 1/4 teaspoon cream of tartar For the cream- 1 cup cream cheese 1 cup sour cream 1 tablespoon grapefruit zest 1 tablespoon grapefruit juice 1 cup powdered sugar
Bake at 350 degrees Fahrenheit for 20 minutes.
Enjoy!
Ruby Red Grapefruit Sour Cream Cake
Ruby Red Grapefruit Sour Cream Cake
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INGREDIENTS: 1 cup Sugar 2 tablespoons Ruby Red Grapefruit Zest 2 whole Eggs 3 tablespoons freshly squeezed Ruby Red Grapefruit Juice, strained 1/3 cup Butter, melted and cooled 1-1/2 cup All Purpose Flour 1 teaspoon Kosher Salt 1 teaspoon Baking Powder 1/2 cup Sour Cream 2 tablespoons Whole Milk FOR THE GLAZE: 1 cup Powdered Sugar 1 tablespoon Sour Cream 1 to 2 tablespoons Whole Milk
DIRECTIONS: Preheat your oven to 350 degrees and line an 8x5 loaf pan with parchment paper, then spray with cooking spray {I use my Misto}.
In a large bowl combine the sugar and the two tablespoons of grapefruit zest. Use your fingers and rub the zest into the sugar until it resembles wet sand.
Add the two eggs, grapefruit juice and melted butter. Stir until those ingredients are incorporated.
In a separate bowl, combine the flour, salt and baking powder. Give it a good whisk to remove and clumps.
In a small bowl or measuring cup; combine the sour cream and milk and stir until combined.
Starting with the flour and ending with sour cream/ milk mixture. Alternate and a third of each until everything is mixed in well.
Pour the cake batter into the prepared pan and bake for 45 minutes or until a tester comes out clean. Let the cake rest in the pan for 10 minutes before running a knife along the edge and using the parchment paper to lift the cake out of the pan.
Let the cake cool completely on a wire rack. Mean while make the glaze by combining the powdered sugar, sour cream and thinning it out with the milk.
Drizzle the glaze over the cooled cake and let it sit to harden for a few minutes.
Slice and serve!
Adapted from:
Grapefruit White Chocolate Cake
Music: Shouei by Yasmine Hamdan
The yogurt and oil in this cake keep it super moist, while the fresh grapefruit perfectly pierces the cocoa butter creaminess of the white chocolate. Coloring the ganache is optional but adds a beautiful sunset gloss. This cake lasts in the fridge for 4-5 days but will be gone much sooner. Makes a great celebration cake for grapefruit lovers.
INGREDIENTS For the cake: ½ cups (180g) all purpose flour 2 tsp baking powder ½ tsp kosher salt 3 eggs 1 tsp pure vanilla extract 1 cup (200g) sugar 1 cup (240ml) whole milk yogurt Zest of 1 whole grapefruit ½ cup (120ml) sunflower oil (or any neutral oil)
For the white chocolate ganache: ½ cup (120ml) heavy cream 10.5oz (300g) white chocolate 1 tsp fresh grapefruit juice Grapefruit segments to decorate (optional)
1. Combine the flour, baking powder, and salt in a bowl. Blend the eggs, vanilla, sugar, yogurt, grapefruit zest, and oil well. Mix in dry ingredients. Bake at 350F / 180C for 40 minutes. 2. Add cream to white chocolate. Melt in microwave or a double broiler. Then whip together with grapefruit juice until light and creamy. Mix in food coloring if desired. 3. Once cake is completely cool, half and ice with ganache. Refrigerate before serving. Will keep for 4-5 days in the fridge but it won’t last that long :).